US3995071A - Aqueous purified soy protein and beverage - Google Patents

Aqueous purified soy protein and beverage Download PDF

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Publication number
US3995071A
US3995071A US05/589,299 US58929975A US3995071A US 3995071 A US3995071 A US 3995071A US 58929975 A US58929975 A US 58929975A US 3995071 A US3995071 A US 3995071A
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United States
Prior art keywords
protein
weight
extract
soy protein
aqueous
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Expired - Lifetime
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US05/589,299
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English (en)
Inventor
Kenneth C. Goodnight, Jr.
Grant H. Hartman, Jr.
Robert F. Marquardt
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Mead Johnson and Co LLC
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Mead Johnson and Co LLC
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Publication date
Application filed by Mead Johnson and Co LLC filed Critical Mead Johnson and Co LLC
Priority to US05/589,299 priority Critical patent/US3995071A/en
Priority to CA254,656A priority patent/CA1062535A/en
Priority to NZ181167A priority patent/NZ181167A/xx
Priority to MX76323U priority patent/MX3602E/es
Priority to ZA763627A priority patent/ZA763627B/xx
Priority to AU15044/76A priority patent/AU500638B2/en
Priority to PH18589A priority patent/PH13302A/en
Priority to BE168152A priority patent/BE843214A/xx
Priority to SE7607103A priority patent/SE429090B/xx
Priority to NLAANVRAGE7606777,A priority patent/NL187295C/xx
Priority to AR263697A priority patent/AR209658A1/es
Priority to FR7619005A priority patent/FR2315231A1/fr
Priority to ES449122A priority patent/ES449122A1/es
Priority to JP51072845A priority patent/JPS521054A/ja
Priority to GB25842/76A priority patent/GB1519363A/en
Priority to DE19762628063 priority patent/DE2628063A1/de
Application granted granted Critical
Publication of US3995071A publication Critical patent/US3995071A/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
    • B01D61/14—Ultrafiltration; Microfiltration
    • B01D61/145—Ultrafiltration
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
    • B01D61/14—Ultrafiltration; Microfiltration
    • B01D61/18—Apparatus therefor

Definitions

  • This invention is involved with seed protein isolation and utilization.
  • a superior beverage based thereon is provided.
  • the prior art has dealt extensively with the subject of isolation, purification and improvement of the nutritional quality and flavor of soybean protein. Soybean protein in its native state is unpalatable and has impaired nutritional quality due to the presence of phytic acid complexes which interfere with mammalian mineral absorption, and the presence of antinutritional factors which interfere with protein digestion in mammals.
  • the prior art has dealt with the destruction of the trypsin inhibitors by heat treatment and with the removal of phytic acid. It has also dealt with improving the yields of protein secured as purified isolate relative to that contained in the soybean raw material.
  • McKinney, et al., J. Biol. Chem., Vol. 178, pages 117-132 (1949) discloses that phytin slowly dissociates from soybean protein in alkaline dispersions at pH 11.0 to pH 11.5 and may be removed by centrifugation.
  • Iacobucci, et al., U.S. Pat. No. 3,736,147 patented May 29, 1973 disclose an ultrafiltration process for the preparation of soy protein isolate having a reduced phytic acid content which involves various chemical treatments in combination with extensive ultrafiltration.
  • Chemical treatment involves either enzymatic hydrolysis of the phytic acid by the enzyme phytase at neutral pH prior to ultrafiltration, ultrafiltration in the presence of calcium ion at low pH, or the use of ethylenediamine tetraacetic acid at a high pH.
  • Frazeur, et al., U.S. Pat. No. 3,728,327 patented Apr. 17, 1973 disclose a membrane separation process for preparation of a soy protein isolate which requires homogenization of a soybean slurry followed by centrifugation and extensive reverse osmosis or ultrafiltration of a highly dilute solution followed by spray drying of the retentate.
  • the present invention provides a process for the preparation of an improved purified soy protein having exceptionally low phytic acid content, improved digestibility, high water solubility, improved functional characteristics, lack of beany flavor with substantially improved palatability, a neutral protein with low ash content, and affords improved protein yield, and high retention of sulfur containing amino acids.
  • the invention involves aqueous extraction of defatted soybean flour or flakes at neutral or alkaline pH, separation of insoluble materials at a pH in excess of pH 10.1 which results in removal of the phytic acid and other phytates, ultrafiltration at a pH of less than 10, and optionally heat treatment of the aqueous extract prior to ultrafiltration.
  • a further feature of the invention involves direct incorporation of the aqueous protein into special dietary and food products since it has been found that improved nutritional qualities, functionality (physical characteristics) and flavor are achieved when the aqueous protein is incorporated directly into the final composition as a liquid rather than employing an intermediate drying step prior to constitution with other ingredients.
  • a five and optionally a six step process is involved in the present invention.
  • the raw material for the process is particulate defatted soybean, preferably defatted soy flour or defatted soy flakes. Ground whole bean or full fat soy flour is not suitable since the presence of the oil interferes with proper separation of the protein and carbohydrate ingredients.
  • the first step of the process involves preparation of an aqueous extract of particulate defatted soybean containing from about 2.5 to 20% by weight of soybeam solids. Any convenient means known to the art for the preparation of such extract may be employed, but we prefer to simply extract with water or with a mildly alkaline solution having a pH of from about pH 7 to pH 10, and preferably pH 9.
  • insoluble materials may be removed from the extract by centrifugation or filtration, but this is not necessary. It is not intended to limit the invention to any specified manner of preparing this initial extract since many modifications may be made depending upon the various objectives of the process. If the objective is to secure the maximum recovery of purified protein in the extract, larger amounts of extract water or alkaline solution are employed and the solids may be removed by centrifugation and reextracted. Where residual solids are to be used for animal feed it may be desirable to conduct a less thorough extraction or to omit washing of the solids after removal from the supernatant liquid. Similarly times and temperatures are varied to suit the particular operating purposes and equipment.
  • the second and third steps of the process and the key steps for the removal of phytic acid and phytate complexes involve basification of the extract to a pH within the range of pH 10.1 to pH 14, and preferably pH 11-12. Basification is preferably done at a temperature of at least about 10° C., more preferably at 20° to 50° C., and most preferably at 25° to 35° C. followed by separation of insoluble materials, for instance by centrifugation or filtration, while maintaining the temperature within this range. Sodium hydroxide, potassium hydroxide, or other water soluble bases may be used for basification. Mechanical homogenization is not necessary to effect efficient extraction of the protein, and is in fact undesirable in that reduction of the flux rate in the subsequent ultrafiltration step may occur.
  • the clarified extract is neutralized to a pH of about 6 to 10, preferably in the range of pH 6.5-7.5, and further purified by ultrafiltration.
  • the range of about pH 6.5-7.5 has the benefit of minimizing decomposition or interaction of the protein constituents of the extract.
  • the clarified aqueous extract contains from 1-12% by weight of protein, 1-10% by weight of carbohydrate, and from 0.3 to about 3% by weight of impurities including mineral constituents reported as ash on combustion of a specimen. Due to the nature of the starting material employed the extract contains little fat, usually about 0.1% but in any event less than 1%.
  • extracts are prepared containing more than about 12% by weight of protein they are generally found to be viscous and both inconvenient to handle and inefficiently processed in the centrifugation, washing, and ultrafiltration steps. It is preferred to prepare a clarified neutralized extract for ultrafiltration having a protein content of about 3.5% by weight, a carbohydrate content of about 2% by weight and impurities reported as ash of about 1% or less by weight.
  • a clarified neutralized extract for ultrafiltration having a protein content of about 3.5% by weight, a carbohydrate content of about 2% by weight and impurities reported as ash of about 1% or less by weight.
  • the final step of the process is ultrafiltration carried out using an apparatus containing a semi-permeable membrane which will retain protein constituents, and allow lower molecular weight materials to pass.
  • Semi-permeable membranes having the capability of retaining proteins having a minimum molecular weight in the range of about 10,000-50,000 daltons are useful.
  • the apparatus is operated at a gauge pressure of about 25 pounds per square inch but pressures in the range of about 15 to 100 psig are useful.
  • Ultrafiltration according to the present invention is to be distinguished from other membrane filtration processes in respect of the porosity of the membrane employed and the pressure maintained on the retentate to force passage of excess water and low molecular weight ingredients.
  • Reverse osmosis processes for example, used membranes having much lower porosity and retain much lower molecular weight materials such as the carbohydrate constituents of the soybean which it is desired to eliminate by the present process. Reverse osmosis processes are also considerably more expensive to operate in that higher operating pressures and generally lower flux rates are involved.
  • the retentate is preferably maintained at a temperature of about 45° C. during the ultrafiltration process in order to increase the flux rate and reduce the time required to achieve the desired concentration of the protein ingredients.
  • Diafiltration thus constitutes a washing operation in which the undesired low molecular weight constituents are washed from the retentate.
  • 1/2 volume of permeate is removed by ultrafiltration and then from 1/2 to 21/2 volumes of water are used for dilution of the retentate during diafiltration until the total permeate collected is up to 3 volumes.
  • Diafiltration to provide a larger permeat volume affords little additional purification.
  • diafiltration solutions containing desired ingredients for the final product, or which improve protein retention or flux rate may be employed.
  • the temperature during alkaline treatment should be in the range of 6° to 100° C. and preferably in the range of 20° to 50° C. and most preferably in the range of 25° to 35° C. It has been found that removal of phytate is incomplete but, nevertheless, significant at temperatures of less than 10° C. during alkaline treatment at pH 11-12. At 10° C., approximately one-half of the phytate is removed, while at 20° C., 90% of the phytate is removed, and at 30° C., more than 99% removal is effected.
  • a modification of the process involves short-term high temperature heat treatment of the clarified extract just prior to ultrafiltration. This not only improves the flux rate during the filtration step but more importantly increases the nutritional value of the resulting concentrate.
  • a graded temperature in the range of 60° C. for 30 min. to 175° C. for 1 second is employed. By graded is meant that the time is interpolated to correlate with the temperature within the above ranges. The preferred range is from 100° C. for 10 min. to 130° C. for 1 min., the latter being most preferred. Heat treatment in this fashion increases the nutritional value of the product as is described in more detail hereinafter.
  • An important aspect of the present invention involves formulation of the aqueous soy protein which constitutes the retentate on completion of ultrafiltration and diafiltration directly into a liquid dietary product by combination with the desired carbohydrate and fat ingredients and if desired, vitamins and minerals. This is particularly desired for the manufacture of infant formula products since the resulting products have not only improved nutritional value, but improved functional characteristics such as solubility, suspendibility, viscosity, mouth feel, and emulsion stability.
  • Defatted soybean flakes 400 g., are suspended in 3.2 liters of water, the slurry adjusted to pH 12 with aqueous sodium hydroxide solution, and mixed for 60 min. at room temperature (about 25° C.). Insoluble material is then removed by centrifugation at 2000 rpm (3650 xg) for 20 min. The insolubles are washed with three 2 l. portions of water with centrifugation after each wash. The original and wash centrifugates are combined and further clarified by means of a high speed centrifuge to give a clear extract containing about 3.5% by weight of protein, 2% by weight of carbohydrate, about 1% by weight of inorganic constituents reported as ash and less than about 0.1% by weight of fat.
  • the clarified extract is then neutralized to pH 7.0 with aqueous hydrochloric acid and concentrated by ultrafiltration at 25 psig using a hollow fiber membrane apparatus (Romicon Hollow-Fiber XM-50 Cartridge) having the capability of retaining protein constituents having a molecular weight of 50,000 daltons or higher and passing lower molecular weight materials including inorganic and carbohydrate constituents.
  • the initial neutralized extract had a volume of 9.2 l. and was concentrated until 4.6 l. of permeate had been collected by continuous recycling through the hollow-fiber apparatus.
  • the retentate was then diluted with water as it was recycled through the hollow-fiber apparatus with the water being supplied to the retentate at the same rate that permeate was collected resulting in purification by diafiltration.
  • the retentate constituting the aqueous purified soy protein of the present invention was removed from the apparatus, analyzed for protein, carbohydrate, phytate, and ash, and passed to storage or further processing.
  • the clarified extract, the retentate, and the diafiltration water were maintained at about 45° C. during the ultrafiltration process.
  • the aqueous purified soy protein produced by Example 1 contains 3.82% by weight of solids which includes 3.66% by weight of protein and 0.14% by weight of carbohydrate. It is a suitable protein ingredient for direct combination with additional ingredients such as carbohydrates, minerals, fat, vitamins, and, if desired, flavors for the preparation of a ready-to-use infant formula, a milk substitute, or a liquid dietary product suitable for the feeding of debilitated patients, as a convenience meal substitute, or as the sole diet.
  • a soy protein ingredient for infant formula use should desirably have a protein coefficient of at least 0.9.
  • the protein coefficient is defined as the ratio of the protein content to the sum of the protein content and the carbohydrate content.
  • the product produced by the process of Example 1 has a protein coefficient of 0.96.
  • the extent of carbohydrate removal is largely dependent upon the amount of water used for diafiltration during the ultrafiltration step. For instance, in the foregoing example, 18.4 l. of permeate was collected from an initial extract of 9.2 l. which was first concentrated to a volume of 4.6 l.
  • Ultrafiltration alone to 0.5 volumes is insufficient to provide a protein coefficient of 0.90 as is desired for the preparation of an infant formula.
  • Soya protein concentrate having a protein coefficient of about 0.8 is useful for other purposes, however, such as in the fortification of conventional foods such as meat and bread.
  • a protein coefficient of 0.90 can be achieved by modification of the foregoing example by further ultrafiltration to less than 0.5 volumes.
  • the equipment is better suited and it is less costly to reduce the soybean carbohydrate content by diafiltration rather than extensive concentration by ultrafiltration.
  • the experiments represented in this tabulation also show that potassium hydroxide may be substituted for sodium hydroxide and further that diafiltration to provide in excess of 1.5 volumes of permeate results in little further improvement in the protein coefficient.
  • the protein yield in the aqueous purified soy protein product produced by the process of Example 1 was 76% based upon the amount of protein in the defatted soybean flakes used as starting material.
  • Example 1 The product produced by the method of Example 1 was analyzed for phytic acid by the ferric chloride method of Makower, J. Sci, Food Agr., 20, 82-84 (1969). The value was found to be 0.13 grams per 100 grams of solids contained in the aqueous concentrate.
  • a series of experiments was conducted in the same fashion as described in Example 1, but involving adjustment of the initial extraction slurry to various pH values. The following tabulation correlates extraction pH with phytate content of the final aqueous concentrate.
  • Example 2 Another series of experiments was conducted similar to Example 1 employing pH 11 for extraction of soybean flakes for various periods of time. The phytate content of the resulting aqueous purified soy protein in each instance was then correlated with extraction time. The following results were obtained. A 15 min. extraction period was sufficient to eliminate the phytate, but better protein yields are obtained with extraction periods of at least about 30 min.
  • the aqueous soya protein concentrate produced by the process of Example 1 was analyzed for sulfur amino acid content. It was found to contain 1.3 grams methionine/100 grams of protein contained therein and 1.2 grams of cysteine/100 grams of protein contained therein. Two commerically available acid precipitated soy protein concentrates were assayed by the same method and each was found to contain 1.0 g. methionine/100 g. of protein and 0.9 g. of cysteine/100 g. of protein thus illustrating the superiority of the liquid concentrate of the present invention.
  • the sulfur amino acids are the limiting constituents determinative of the nutritional quality of soy protein isolate.
  • Defatted soybean flakes 400 g., are suspended in 6.4 l. of water, the pH of the slurry is adjusted to pH 9.0 and the mixture is agitated at room temperature for from 15 to 60 min.
  • the spent flakes are then removed by means of a desludging centrifuge and the extract is adjusted to pH 11-12 with aqueous sodium hydroxide. Other alkalis may be used.
  • a diatomaceous filter aid is added and the basified extract is clarified by filtration at room temperature.
  • the filtrate is then adjusted to pH 7.0 with hydrochloric or sulfuric acid to provide the neutralized clarified extract which is purified by ultrafiltration and diafiltration for a total of 2 permeate volumes as described in Example 1.
  • Example 2 The process of Example 2 was repeated with basification and filtration of the extract at various temperatures in order to evaluate the dependence of phytic acid removal upon temperature.
  • a simplified procedure for determining phytic acid was employed in which 15 ml. of basified filtered extract prior to ultrafiltration at pH 12.0 was kept overnight in a 15 ml. graduated centrifuge tube in a water bath at 3° C. The sample was then centrifuged at 70 ⁇ g for 30 min. in a swinging bucket head. The volume of the precipitate formed at the bottom of the centrifuge tube was then read and compared to the volume of centrifuged precipitate produced with a sample of the desluged extract which was simply adjusted to pH 12 and then submitted to the test without the intervening filtration step. The percentage volume of the precipitate was calculated and subtracted from 100% to express the result as percent phytic acid remaining in the aqueous filtrate prior to purification thereof by ultrafiltration. The following results were obtained.
  • aqueous purified soy protein produced by the method of Example 1 (equivalent to 50 g. of protein) was formulated with the following ingredients, homogenized, canned, and heat sterilized.
  • the resulting composition contained 3.5% by weight of fat, 3.3% by weight of protein, and 5% by weight of carbohydrate, had a bland taste, quite devoid of the customary beany flavor associated with soybeans, and resembled cow's milk in appearance.
  • the sedimentation index in the foregoing test was determined as follows.
  • the liquid or reconstituted sample is adjusted to a protein concentration of 5% by weight.
  • the tubes are weighed and the weight of sediment determined.
  • Results are expressed as grams of sediment per 45 g. of 5% protein solution.
  • the nitrogen solubility index in the foregoing experiment was determined as follows.
  • the aqueous soy protein solution is diluted to 2.5% by weight of solids.
  • the emulsion stability index was determined as follows. The method is primarily designed to objectively, precisely, and quickly measure the emulsion stability of oil-in-water emulsions. The results obtained have correlated with shelf studies. The stability is measured by the degree in which the oil/fat fraction stays in the original homogeneous dispersion. Instability is manifested by an increase in fat content toward the top of the container (can).
  • the aqueous purified soy protein of the present invention has improved functional characteristics relative to spray dried material with respect to solubility as reflected by the nitrogen solubility index, and suspendibility index data given above and by the emulsion stability index data for the soy milk of Example 3. These are important advantages for liquid dietary products for consumer use.
  • An aqueous purified soy protein was prepared according to Example 1 with the following modification. After neutralization of the clarified extract, the extract was heated in a direct steam injection with hold-tube apparatus through which the clarified extract was passed at a rate regulated so that the temperature of the extract was quickly raised to 130° C., maintained at that temperature for 1 min. and then immediately cooled to 45° C. just prior to ultrafiltration. The process was then completed in the same fashion as is described in Example 1.
  • Example 4 The benefits of heat treatment illustrated in Example 4 are three-fold. Heat treatment improves the flux rate during subsequent ultrafiltration. Second, the bacterial count is reduced and eliminates or at least minimizes bacterial contamination. Most importantly, a significant improvement in nutritional quality of the soy protein results from heat treatment. This is illustrated by the results of a feeding experiment employing rats in which the nutritional quality of the product of Example 1 was compared to that of Example 4 by incorporation as the sole protein ingredient in the feed. Each of these was compared to similar rations prepared from a commercial dry soy protein isolate and to rations prepared from casein as reference standard. Weight gain and protein efficiency ratios were determined. The following results were obtained.

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  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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US05/589,299 1975-06-23 1975-06-23 Aqueous purified soy protein and beverage Expired - Lifetime US3995071A (en)

Priority Applications (16)

Application Number Priority Date Filing Date Title
US05/589,299 US3995071A (en) 1975-06-23 1975-06-23 Aqueous purified soy protein and beverage
CA254,656A CA1062535A (en) 1975-06-23 1976-06-11 Aqueous purified soy protein and beverage
NZ181167A NZ181167A (en) 1975-06-23 1976-06-15 Preparation of a soy protein solution with alow phytic acid content
MX76323U MX3602E (es) 1975-06-23 1976-06-17 Procedimiento mejorado para preparar una solucion de proteina de soya purificada
AU15044/76A AU500638B2 (en) 1975-06-23 1976-06-18 Defatted, aqueous, low-phytic-acid soy protein
ZA763627A ZA763627B (en) 1975-06-23 1976-06-18 Preparation of aqueous soy protein
BE168152A BE843214A (fr) 1975-06-23 1976-06-21 Procede de preparation de solutions aqueuses contenant des proteines du soja
SE7607103A SE429090B (sv) 1975-06-23 1976-06-21 Sett att framstella en vattenlosning av renat sojaprotein
PH18589A PH13302A (en) 1975-06-23 1976-06-21 Preparation of aqueous soy protein
AR263697A AR209658A1 (es) 1975-06-23 1976-06-22 Procedimiento para la preparacion de una solucion de proteina de soja purificada acuosa y la composicion dietetica liquida que la contiene
FR7619005A FR2315231A1 (fr) 1975-06-23 1976-06-22 Procede de preparation de solutions aqueuses contenant des proteines du soja
ES449122A ES449122A1 (es) 1975-06-23 1976-06-22 Un procedimiento para la preparacion de una solucion acuosa de proteina de soja purificada.
NLAANVRAGE7606777,A NL187295C (nl) 1975-06-23 1976-06-22 Werkwijze voor het bereiden van een waterige gezuiverde sojaproteine-oplossing.
JP51072845A JPS521054A (en) 1975-06-23 1976-06-22 Production of aqueous soy bean protein solution
GB25842/76A GB1519363A (en) 1975-06-23 1976-06-22 Preparation of aqueous soy protein
DE19762628063 DE2628063A1 (de) 1975-06-23 1976-06-23 Verfahren zur herstellung von waessrigem sojaprotein

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US05/589,299 US3995071A (en) 1975-06-23 1975-06-23 Aqueous purified soy protein and beverage

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US (1) US3995071A (no)
JP (1) JPS521054A (no)
AR (1) AR209658A1 (no)
AU (1) AU500638B2 (no)
BE (1) BE843214A (no)
CA (1) CA1062535A (no)
DE (1) DE2628063A1 (no)
ES (1) ES449122A1 (no)
FR (1) FR2315231A1 (no)
GB (1) GB1519363A (no)
MX (1) MX3602E (no)
NL (1) NL187295C (no)
NZ (1) NZ181167A (no)
PH (1) PH13302A (no)
SE (1) SE429090B (no)
ZA (1) ZA763627B (no)

Cited By (67)

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US4072670A (en) * 1976-10-26 1978-02-07 Mead Johnson & Company Low phytate isoelectric precipitated soy protein isolate
US4075361A (en) * 1975-09-18 1978-02-21 Paul Taylor Co. Process for preparing stable full fat oilseed extract
US4088795A (en) * 1976-11-19 1978-05-09 Mead Johnson & Company Low carbohydrate oilseed lipid-protein comestible
US4091120A (en) * 1976-11-15 1978-05-23 Mead Johnson & Company Liquid dietary product containing soy protein membrane isolate
JPS53109966A (en) * 1977-03-03 1978-09-26 Sugiyama Sangyo Kagaku Kenk Production of soybean protein
US4332719A (en) * 1980-05-27 1982-06-01 Texas A&M University Method and apparatus for isolating protein from glandless cottonseed
WO1982003157A1 (en) * 1981-03-16 1982-09-30 Stephen C Hwa Novel protein curd product and process of preparation
US4375431A (en) * 1981-12-28 1983-03-01 A. E. Staley Manufacturing Company Aluminum treated proteins
US4420425A (en) * 1982-08-02 1983-12-13 The Texas A&M University System Method for processing protein from nonbinding oilseed by ultrafiltration and solubilization
US4486345A (en) * 1978-12-12 1984-12-04 N.V. Safinco Process for obtaining a gel-forming protein product
WO1985000502A1 (en) * 1983-07-22 1985-02-14 Durante, Joseph Method for production of useful substances from soymeal
US4618670A (en) * 1984-03-12 1986-10-21 Novavis Intercontinental, Ltd. Method for production of useful substances from soymeal
US4624805A (en) * 1984-09-27 1986-11-25 The Texas A&M University System Process for recovery of protein from agricultural commodities prior to alcohol production
US4645677A (en) * 1984-12-04 1987-02-24 The Texas A&M University System Process for removing flatulence-causing sugars from bean products
FR2586902A1 (fr) * 1985-09-06 1987-03-13 Bristol Myers Co Procede d'obtention d'isolat de proteine de soja
EP0289183A2 (en) * 1987-04-29 1988-11-02 The University Of Toronto Innovations Foundation Production of rapeseed protein materials
US5086166A (en) * 1987-02-13 1992-02-04 The Texas A&M University System Protein foods and food ingredients and processes for producing them from defatted and undefatted oilseeds
US5248765A (en) * 1991-12-20 1993-09-28 Abbott Laboratories Separation of phytate from plant protein and dietary fiber using alumina
US5270450A (en) * 1991-02-28 1993-12-14 Abbott Laboratories Soy protein isolates
US5658714A (en) * 1991-02-28 1997-08-19 Abbott Laboratories Isolation of proteins by ultrafiltration
US5773076A (en) * 1996-02-01 1998-06-30 A.E. Staley Manufacturing Company Process for recovery of insoluble protein from steep water
US5968585A (en) * 1996-02-01 1999-10-19 A.E. Staley Manufacturing Company Process for recovery of protein from aqueous media in corn wet milling
US20020102339A1 (en) * 2000-11-30 2002-08-01 Ahmad Akashe Method of deflavoring soy-derived materials
US6503530B1 (en) 2001-11-01 2003-01-07 Chunghee Kimberly Kang Method of preventing development of severe metabolic derangement in inborn errors of metabolism
WO2003022070A1 (en) * 2001-09-10 2003-03-20 The Procter & Gamble Company Compositions comprising soy protein and processes of their preparation
US20030124222A1 (en) * 2001-11-20 2003-07-03 Newkirk Rex W. Oilseed processing
US6589589B2 (en) 2000-05-19 2003-07-08 Paul Whalen Method of processing soy flour
US6599556B2 (en) 2000-11-21 2003-07-29 Cargill, Inc. Protein supplemented confectionery compositions
WO2003084340A1 (en) * 2002-04-03 2003-10-16 Solae, Llc Process for producing a high solubility, low viscosity, isoflavone-enriched soy protein isolate and the products thereof
US20040013791A1 (en) * 2002-05-07 2004-01-22 Navpreet Singh Low isoflavones, high saponins soy protein product and process for producing the same
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CA1062535A (en) 1979-09-18
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AU1504476A (en) 1977-12-22
GB1519363A (en) 1978-07-26
NL7606777A (nl) 1976-12-27
AU500638B2 (en) 1979-05-31
DE2628063A1 (de) 1977-01-20
NZ181167A (en) 1979-03-16
JPS6133541B2 (no) 1986-08-02
NL187295B (nl) 1991-03-18
JPS521054A (en) 1977-01-06
FR2315231A1 (fr) 1977-01-21
PH13302A (en) 1980-03-06
ZA763627B (en) 1977-05-25
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NL187295C (nl) 1991-08-16

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